Ingredients

  • 450g haddock, skin removed sliced
  • 450g salmon, sliced
  • 12 tiger prawns shelled
  • 1k mussels, cleaned
  • 100ml white wine
  • 50g butter
  • 50g plain flour
  • 300ml milk
  • 400ml double cream
  • 12 lasagna sheets
  • 200g grated cheddar cheese

Method

Pre-heat the oven 200c.

Heat a large pan, add the wine and mussels, cover with a lid and steam for 4 minutes. Remove the mussels from the shells, drain the stock through a sieve and keep to 1 side.

To make the white sauce melt the butter in a pan, whisk in the flour cook out for 2 minutes. Add the milk, cream and mussel juices and whisk and simmer until bubbling.

Place 1/3rd of all the fish into the bottom of a large oven proof dish, top with lasagne and repeat twice more. Finish by pouring sauce all over the top, add cheese and bake for 20 minutes.

 

Ingredients

  • 450g haddock, skin removed sliced
  • 450g salmon, sliced
  • 12 tiger prawns shelled
  • 1k mussels, cleaned
  • 100ml white wine
  • 50g butter
  • 50g plain flour
  • 300ml milk
  • 400ml double cream
  • 12 lasagna sheets
  • 200g grated cheddar cheese

Method

Pre-heat the oven 200c.

Heat a large pan, add the wine and mussels, cover with a lid and steam for 4 minutes. Remove the mussels from the shells, drain the stock through a sieve and keep to 1 side.

To make the white sauce melt the butter in a pan, whisk in the flour cook out for 2 minutes. Add the milk, cream and mussel juices and whisk and simmer until bubbling.

Place 1/3rd of all the fish into the bottom of a large oven proof dish, top with lasagne and repeat twice more. Finish by pouring sauce all over the top, add cheese and bake for 20 minutes.